FETA-SCALLION COUSCOUS CAKES WITH TOMATO-OLIVE SALAD RECIPE - (4.9/5)

Feta-Scallion Couscous Cakes With Tomato-Olive Salad Recipe - (4.9/5) image

Provided by asally04

Number Of Ingredients 16

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Ingredients

For the cakes
1/2 cup water
1/3 cup uncooked whole-wheat couscous (may substitute quick-cooking couscous; see headnote)
3 scallions
1/4 cup crumbled feta cheese
3 tablespoons egg substitute (may substitute 1 large egg)
1/8 to 1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
For the salad
2 Campari or small, vine-ripened tomatoes (about 5 ounces total)
6 pitted kalamata olives
Leaves from 6 stems flat-leaf parsley
2 teaspoons red wine vinegar
1 teaspoon olive oil
1/8 to 1/4 teaspoon freshly ground black pepper
3 cups herb salad or baby mixed greens

Steps:

For the cakes: Bring the water to a boil in a small saucepan over high heat. Stir in the couscous; cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork. Meanwhile, finely chop the white and light-green parts of the scallions. Stir into the couscous, along with the cheese, egg substitute and pepper (to taste), until well incorporated. The mixture should be moist and a bit loose. Grease a large nonstick skillet with nonstick cooking oil spray; place the skillet over medium-high heat. Add the 2 teaspoons of oil and swirl to coat the bottom of the skillet. Divide the couscous mixture into 4 equal portions; they won't hold together well, but they will firm up as they cook. Transfer to the skillet and use a spatula to flatten them to a thickness of 1/2 inch. Coat the tops of the cakes with nonstick cooking oil spray. Cook for 2 minutes or until lightly browned on the bottoms, then carefully turn over the cakes and cook for 2 minutes to brown lightly on the second sides. Turn off the heat. For the salad: Coarsely chop the tomatoes, leaving as much of the seeds behind as possible. Finely chop the olives and parsley; combining them is okay. Transfer those three ingredients to a medium bowl; add the vinegar, 1/2 teaspoon of the oil and the pepper (to taste), stirring to incorporate. Rinse and spin-dry the greens, then place in a bowl. Drizzle with the remaining 1/2 teaspoon of oil and toss to coat evenly. Divide the greens between individual plates. Top each portion with 2 warm couscous cakes, then spoon the tomato-parsley mixture evenly over the cakes. Serve right away.